Roast Beef with Garlic and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,433 mg | (36 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roast beef (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 12 small shallots
- 1 garlic clove (divided into individual cloves)
- ½ bunch thyme
- 1 Tbsp Tomato paste
- 300 milliliters Beef stock
- 300 milliliters dry Red wine
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the meat and pat dry. Season with salt and pepper. In a hot roasting pan, melt the butter and brown the meat on all sides over high heat. Remove and set aside.
Peel the shallots and garlic and sauté until golden brown in the drippings. Add thyme, stir in the tomato paste and deglaze with the stock. Add the meat to the roasting pan, pour in the wine and roast about 2 1/2 hours in the preheated oven. Turn the meat occasionally while roasting.
Add the spices to a spice bag and add to roasting pan after about 2 hours of cooking.
Remove meat from the roasting pan, remove the spice bag and the strain the sauce, reserving the vegetables. Bring sauce to a boil, and simmer briefly to thicken. Season to taste.
Slice the meat and arrange on a platter. Serve with the shallots, garlic bulbs and sauce.
